Bromelain

Bromelain is a protein-digesting enzyme complex derived from the stem of the pineapple plant (Ananas comusus). Pineapple has been used medicinally by natives of the tropics for centuries as a digestive aid and wound healer. Current research is confirming its traditional use, finding that bromelain may have numerous health benefits, including anti-inflammatory, wound-healing, digestive, antidiarrheal, immunomodulatory, and anticancer effects. Commercially, bromelain enzymes have been used for decades as a meat tenderizer and in cosmetic applications.

Bromelain is comprised of proteolytic enzymes or cysteine proteases, which hydrolyze proteins to oligopeptides and amino acids. They also exert proteolytic activity at cell surfaces, thereby altering receptor-ligand interactions. Research suggests that bromelain may relieve inflammation by blocking the production of fibrin and kinin, inflammatory compounds which increase swelling and cause pain. It is theorized that bromelain may also improve immunity by increasing production of interferon (a compound that inhibits the replication of viruses), Tumor Necrosis Factor (proteins that help destroy cancer cells), interleukin, and T- immune cells.